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12/07/2011

holiday treat week: cranberry coins

Being from the area of Canada that grows the most cranberries nationally, I am a very proud cranberry consumer. I love them dried, fresh, frozen, in muffins, in scones, as sauce, chutney or juice. Love the tart zing in your mouth!

When I saw this recipe for cranberry coin cookies on my Martha Steward Cookies app, I knew that it would be one of my new tries for this Christmas.

Cranberry Coins

(from Martha Stewart's Cookies)

With a wooden spoon, cream together:

1 cup unsalted butter, softened

3/4 cup icing sugar, sifted

1 teaspoon vanilla

Mix in until just combined:

2 cups all-purpose flour

1/2 teaspoon salt

Stir in:

1/2 cup chopped dried cranberries

Divide dough into fourths. On pieces of parchment paper, roll dough into logs, each about 1.5 inches in diameter and about 4 inches long. Wrap dough tightly in parchment or plastic and place in fridge for at least half an hour.

Preheat oven to 325 degrees. Slice dough in 1/4-inch slices, rotating log as you cut to keep the circular shape. Place on parchment lined baking sheets and bake for 20-22 minutes, until the edges are just golden.

This cookie is like a shortbread cookie and it freezes well. You can also make the dough ahead and freeze it for a week or so which is kind of handy ;) I used only half my dough for my test run so will have dough already prepared when I need some fresh cookies!